1. Beat the butter softened at room temperature with powdered sugar.
2. Add egg liquid in batches and beat evenly.
3. After whisking, add corn oil and salt, and beat with a whisk at low speed.
4. It looks good.
5. Put in the powder.
6. Stir and knead into a dough, put in the refrigerator for half an hour.
7. Divide into a small group of 20 grams.
8. Separate it with a fresh-keeping bag, and use a mooncake mold to press out the biscuit pattern.
9. Preheat the oven to 170 degrees, and heat the middle layer up and down for 12 minutes.
10. Don't take it out immediately after baking, let it stuffy in the oven for five minutes.
11. Let it cool after baking out and take out the baking tray.
Tips:Bake it for five minutes, don’t forget to take it out! If you continue to bake, you must observe more on the second plate and adjust the temperature and time appropriately.
